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This is closer to a deconstructed burrito bowl than a traditional leafy salad - seasoned grilled chicken, black beans, corn, and avocado sitting on a bed of greens, tied together with a lime-cilantro dressing that leans bright rather than creamy. Everything here is whole-food based, no fried tortilla strips or heavy dressing weighing it down.
Prep Time
15 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
Per serving
420kcal
Calories
34g
Protein
32g
Carbs
19g
Fat
10g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Season the chicken breasts with the cumin, chili powder, garlic powder, salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, until fully cooked through and reaching an internal temperature of 74°C (165°F). Let rest for a few minutes, then slice.
For the dressing, whisk together the lime juice, olive oil, honey, minced garlic, and chopped cilantro until combined; season with a pinch of salt.
In a large bowl, arrange the chopped lettuce, black beans, corn, cherry tomatoes, and diced red onion.
Top with the sliced chicken and diced avocado.
Drizzle with the lime-cilantro dressing just before serving, tossing gently or serving on the side.
Warm the Corn and Beans Slightly: A quick warm-up of the corn and black beans (even just a minute in the microwave) before adding them to the cold salad gives a nice temperature contrast against the crisp lettuce and cool avocado. Add Avocado Last: Dicing and adding the avocado right before serving, rather than earlier in prep, keeps it from browning and looking unappetizing. Don't Overdress: This salad has a lot going on texturally already, so a light drizzle of dressing is usually enough - serve extra on the side for anyone who wants more.
Yes, shredded rotisserie chicken tossed with the same seasoning blend works as a quick shortcut and skips the pan-searing step entirely.
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